Instant Pot garlic parmesan chicken pasta is an easy, one-pot dinner. This quick pasta recipe is packed with flavor!
One of the best things about the Instant Pot is how quickly and easily it can help you make a meal. This Instant Pot garlic parmesan chicken pasta recipe is just that sort of meal.
The pasta is made entirely in the Instant Pot, and there’s minimal prep. The entire dish can also be made in just 30 minutes.
So, this dish is quick, easy, and tasty! Which makes it the perfect dinner recipe for busy weeknights but good enough leisurely weekends.
Ingredient notes and substitutions
- Seasoning: Feel free to adjust the amount or type of seasoning to fit your tastes.
- Broth: I like to use reduced-sodium broth to better control the salt level. Feel free to use regular broth or no salt broth depending what you like.
- Penne: You can use a different shape of pasta. However, you may need to adjust the cooking time depending on the shape used.
- Evaporated milk: Evaporated milk gives the sauce some creaminess. You can use heavy cream in place of the milk if you prefer.
How to make Instant Pot garlic parmesan chicken pasta
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe is given below.
Step 1: Combine the salt, pepper, Italian seasoning, smoked paprika, and garlic powder in a small dish.
Step 2: Sprinkle the seasoning blend over the diced chicken pieces.
Step 3: Press sauté. When the Instant Pot reads “hot”, add the oil.
Step 4: Working in batches, brown chicken on all sides.
Step 5: Remove the chicken to a plate and tent with foil to keep warm.
Step 6: Add the onion to the now-empty pot, and cook, stirring regularly, for 2-3 minutes to soften.
Step 7: Stir in the garlic, and cook, stirring the entire time, for 30 seconds. Press cancel.
Step 8: Pour in the broth, and scrape up any browned bits from the bottom of the pot.
Step 9: Add the pasta and chicken, and gently press into the broth but do not stir.
Step 10: Close and lock the lid. Be sure the pressure release valve is set to sealing. Press manual high pressure and adjust the cooking time to 3 minutes.
Step 11: When cooking has finished, turn the pressure release valve to venting to quickly release the pressure.
Step 12: Stir in butter, evaporated milk, cream cheese, and grated Parmesan. Season with additional salt, pepper, or seasonings to taste.
Step 13: Sprinkle with parsley and a sprinkle of additional parmesan, if desired.
Tips
- Burn notice: It’s important to scrape up any browned bits from the bottom of the pot. Otherwise, they can give you a burn notice.
- Vegetarian: If you would like to make the pasta vegetarian, use vegetable broth instead of chicken broth and omit the chicken. Sprinkle the seasoning blend over the pasta instead.
Serving suggestions
I like to serve this pasta with a green salad or steamed green veggies like broccoli or green beans. For even more garlic flavor, serve the pasta with garlic bread.
Storage
Store any leftover pasta in an airtight container in the refrigerator. The pasta will keep for up to 4 days when properly stored.
Instant Pot Garlic Parmesan Chicken Pasta
Equipment
Ingredients
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Italian seasoning
- 1/4 teaspoon smoked paprika
- 1 ½ pounds chicken breast cut in bite-sized pieces, about ¾-inch
- 1 teaspoon garlic powder
- 2 tablespoons extra virgin olive oil
- 1 cup finely diced white onion
- 4 cloves garlic minced
- 3 cups reduced-sodium chicken broth
- 16 ounces penne pasta
- 2 tablespoons butter
- 12 ounce can evaporated milk
- 2 ounces cream cheese
- 1 cup finely grated Parmesan cheese
- Parsley for sprinkling
Instructions
- Combine the salt, pepper, Italian seasoning, smoked paprika, and garlic powder in a small dish.
- Sprinkle the seasoning blend over the diced chicken pieces.
- Press sauté.
- When the Instant Pot reads “hot”, add the oil.
- Working in batches, brown chicken on all sides.
- Remove the chicken to a plate and tent with foil to keep warm.
- Add the onion to the now-empty pot, and cook, stirring regularly, for 2-3 minutes to soften.
- Stir in the garlic, and cook, stirring the entire time, for 30 seconds.
- Press cancel.
- Pour in the broth, and scrape up any browned bits from the bottom of the pot.
- Add the pasta and chicken, and gently press into the broth but do not stir.
- Close and lock the lid. Be sure the pressure release valve is set to sealing. Press manual high pressure and adjust the cooking time to 3 minutes.
- When cooking has finished, turn the pressure release valve to venting to quickly release the pressure.
- Stir in butter, evaporated milk, cream cheese, and grated Parmesan.
- Season with additional salt, pepper, or seasonings to taste.
- Sprinkle with parsley and a sprinkle of additional parmesan, if desired.
Notes
- Seasoning: Feel free to adjust the amount or type of seasoning to fit your tastes.
- Broth: I like to use reduced-sodium broth to better control the salt level. Feel free to use regular broth or no salt broth depending what you like.
- Penne: You can use a different shape of pasta. However, you may need to adjust hte cooking time depending on the shape used.
- Evaporated milk: Evaporated milk gives the sauce some creaminess. You can use heavy cream in place of the milk if you prefer.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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